Pages

Tortellini Spinach Tomato Soup

Quick, healthy, easy, and inexpensive. What else do I have to say? Oh, right: YUM! This soup taste simple and fresh, and is quite filling with the pasta.

I chose this recipe (one from my "to try in 2010" list) for a Monday night because it makes a large enough quantity to have it a couple of times throughout the week. I had it for supper last night, and Josh and I both had it for lunch today, and there is still oodles in the fridge. I'll be making it again before winter (ie: soup season) is through! The only thing I am going to try differently next time is to use crushed tomatoes in place of diced. Both are suggested in the original recipe, though I only had diced on-hand. I assume it will change the texture and colour of the soup, but I'll repost and let you know!

In a large pot over medium heat, saute onions in a little olive oil until translucent, about 5 minutes. Add garlic and cook for another 1 minute. Add tomatoes and broth. increase heat to high and bring to a boil. Add the tortellini and cook according to package instructions (about 9 minutes). When tortellini has about a minute left to cook, add the spinach. Stir, allowing spinach to wilt. Season with salt, pepper, and parmesan cheese to taste.

I am so excited to try this for supper tomorrow night....I saw Rachel Ray make a similar one but w/o tomatoes (which I think i'll prefer tomatoes in mine...should have known that you'd know best Janey!). I'll let you know how it comes out!